Rundown Jamaican Codfish Curry
Dive into the bold and tropical flavors of Rundown Jamaican Codfish Curry, a true Caribbean delight that combines tender flaked salted codfish with the creamy richness of coconut milk and a vibrant blend of spices. This dish transforms simple ingredients—like fresh thyme, fiery scotch bonnet pepper, and aromatic curry powder—into a savory, soul-warming curry that’s perfect for any occasion. With its balance of heat, tangy lime, and fragrant herbs, this one-pot wonder is both easy to prepare and irresistibly satisfying. Serve it over steamed white rice or alongside fried plantains for a meal that’s as authentic as it is flavorful. Perfect for seafood lovers and fans of Jamaican cuisine, this recipe brings island-inspired warmth right to your table!
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Recipe Information
Ingredients
- 500 grams Salted codfish (boneless)
- 400 ml Coconut milk
- 1 large Onion
- 2 stalks Scallions (green onions)
- 3 cloves Garlic
- 1 tablespoon Ginger
- 4 sprigs Thyme (fresh sprigs)
- 1 Scotch bonnet pepper
- 1 medium Bell pepper (any color)
- 1 large Tomato
- 2 tablespoons Curry powder
- 1 teaspoon Turmeric powder
- 2 tablespoons Vegetable oil
- 0.5 teaspoon Black pepper
- 1 tablespoon Lime juice
- 250 ml Water
- 1 pinch Salt
Instructions
Rinse the salted codfish under cold water to remove excess salt. Place it in a pot of water, bring it to a boil, and simmer for 10–15 minutes to desalt. Drain and repeat the process if necessary to reach your desired saltiness. Once done, flake the codfish into bite-sized pieces and set aside.
Dice the onion, chop the scallions, mince the garlic, grate the ginger, and slice the bell pepper. Dice the tomato and leave the Scotch bonnet whole (piercing it once for mild heat or chopping it for extra spiciness).
In a large skillet or saucepan, heat the vegetable oil over medium heat. Add the onion, scallions, garlic, and ginger. Sauté for 2–3 minutes until fragrant.
Stir in the curry powder and turmeric powder, cooking for another 1–2 minutes to toast the spices.
Add the bell pepper, tomato, and thyme sprigs to the pan. Stir well and cook for 5 minutes until the vegetables soften.
Pour in the coconut milk and water, then add the Scotch bonnet pepper. Stir to combine and bring the mixture to a gentle simmer.
Add the flaked codfish to the pot, stirring gently to coat it in the curry sauce. Simmer uncovered for 10–15 minutes, allowing the flavors to meld and the sauce to thicken slightly.
Season with black pepper, lime juice, and a pinch of salt if needed. Remove the Scotch bonnet (if left whole) and thyme sprigs before serving.
Serve hot over steamed white rice, boiled dumplings, or with fried plantains on the side. Enjoy!
Nutrition Facts
Calories |
1974 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 40.4 g | 52% | |
| Saturated Fat | 6.8 g | 34% | |
| Polyunsaturated Fat | 17.0 g | ||
| Cholesterol | 500 mg | 167% | |
| Sodium | 45899 mg | 1996% | |
| Total Carbohydrate | 70.0 g | 25% | |
| Dietary Fiber | 6.0 g | 21% | |
| Total Sugars | 49.5 g | ||
| Protein | 314.6 g | 629% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 416 mg | 32% | |
| Iron | 17.8 mg | 99% | |
| Potassium | 1576 mg | 34% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
